Recipe: Tasty [Macrobiotic] Carrot Pound Cake
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Recipe: Tasty [Macrobiotic] Carrot Pound Cake Delicious, fresh and tasty.
[Macrobiotic] Carrot Pound Cake. For this vegan carrot cake, you'll need two mixing bowls and cake pan(s). In the first bowl, mix together the dry ingredients: flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. [Macrobiotic] Carrot Pound Cake This pound cake is fragrant with cinnamon and is packed with a range of flavours and textures. The flavor of carrot matches with the natural taste of maple syrup and the sweet tartness of raisins.
I wanted to make an even more delicious pound cake!
So I challenged myself with that goal in mind.
I used less oil this time than last time.
You can cook [Macrobiotic] Carrot Pound Cake using 14 ingredients and 6 steps. Here is how you achieve it.
Ingredients of [Macrobiotic] Carrot Pound Cake
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It’s of [Batter].
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You need 150 grams of Cake flour.
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Prepare 75 grams of Whole wheat flour.
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You need 1 1/2 tbsp of Baking powder.
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You need 1 pinch of Salt.
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Prepare 150 grams of Grated carrots (grated).
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You need 30 grams of Walnuts.
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Prepare 30 grams of Raisins.
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Prepare 1 tsp of Cinnamon powder.
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You need 1 tsp of Grated ginger.
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Prepare of [Wet Ingredients].
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You need 45 ml of Canola oil.
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Prepare 50 ml of Maple syrup.
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It’s 150 ml of Apple juice.
I added in rice syrup after seeing it featured on Macrobiotic Papa's blog, which I often.
And when I recently baked this Healthy Carrot Pound Cake, memories of that birthday and their doctored-up cake mix floated through my mind… But this homemade carrot cake definitely tasted SO much better — and it's almost as easy to make!
You just need two bowls and a fork to make this healthy carrot cake.
This Carrot Pound Cake Recipe is a combination of a moist carrot cake and a dense, tender pound cake topped with cream cheese frosting AND candied carrot ribbons!
[Macrobiotic] Carrot Pound Cake instructions
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Peel the carrots and the ginger and then grate them..
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Combine the cake flour, whole wheat flour, baking powder, and salt in a bowl and mix together with a whisk..
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Gently toast the walnuts in a frying pan. Then put them in a plastic bag and then break them up by crushing them with a rolling pin..
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Add the grated carrot, ginger and wet ingredients to the mixture from Step 2. Mix together with a spatula, and then add in the walnuts mixing until the mixture is no longer floury..
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Line a cake tin with parchment paper and pour the batter from Step 4 into it. Then gently even it out with a spatula..
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Place the cake tin on a baking tray, and bake for 50-60 minutes in an oven preheated to 180℃. Once baked, remove from the tin and leave the cake to cool..
You get the best of both worlds!
The flavor of a traditional carrot cake topped with cream cheese frosting, plus the wonderfully rich texture of classic pound cake.
I am a bit obsessed with turning classic dishes into something else.
Take this new carrot pound cake recipe I have below for you.
It is a classic carrot cake idea turned into a highly fattening but delicious pound cake.